This makes your house smell like you're in the middle of a National Forest----one that allows campfires.

I finally got a bottle of liquid smoke. Way back in August, I used some mesquite chips to turn the crockpot into a smoker, and while that worked, this was much easier. I was a little freaked out that liquid smoke contained a bunch of cancer-causing chemicals, and the bottle did not list the ingredients. But it did say "All Natural" on it, and we all know that means that it must be good for you, right?

Use a 4 quart crockpot. I used a 6---if you only have a big guy, put a layer of foil down on top of the meat to create a smaller steaming space so your meat doesn't dry out.

Put the meat in your crockpot, add spices to all sides of it. Add A-1 and liquid smoke.

Cover and cook on low for 8-10 hours, or on high for 4-6. Slow and low is better, the meat will shred nicely when cooked for a long period of time. I cooked ours on low for 10 hours, then it was on warm for another 3. I got up WAY too early yesterday...

Seve over mashed potatoes or polenta.

The Verdict.

This tastes like wet beef jerky. It's very smoky, and next time I'll cut the celery salt in half. The smell was amazing in the house after only about 30 minutes, and I found it actually kind of hard to get my work done. The kids ate a ton, and Adam liked it a lot. This is very good, and I am happy that I did finally use liquid smoke. Thanks, Jared!

Sounds great! Maybe we'll have *that* for Christmas dinner. (We're moving on the 27th , so I've been trying to find something easy, not too fussy that would be okay. It'll just be the 4 of us anyhow.)Thanks!!

I have made a corned beef brisket before in my cp and used only 1/8 - 1/2 t. of liquid smoke( depending on the size of the brisket), along with 2-3 T. of worcestershire and it is delicious. Maybe, perhaps, you may want to cut waaay down on the liquid smoke next time? Just a suggestion...

My husband said this one sounds like a keeper. I am already going through withdraws thinking about what I am going to do once you are done with the year and not giving us yummy recipes anymore. Gonna need to find a good therapist. :) Thanks for a keeper.

We love brisket. In fact we have one in the freezer currently that has been calling to us for a month or so. "Cook me next!"

A few weeks ago, Lynne Rossetto Kasper on the public Radio show, The Splendid Table, had on her show a guest speaking of the origins of liquid smoke also. Very interesting.

I am not sure which show it was, either Nov. 22 or Nov 29, if anyone wants to listen. All the shows are great fun to listen to; if I was more computer saavy, I'd find it and listen first and then link it. But my husband always helps me with any audio stuff. Sorry. But here is the link to the Nov. shows. From there one can click on each show or segments of a show to listen.

Long time stalker, never poster. As a huge fan, wanted to add some advice: Don't use Wright's liquid smoke. There's nothing alarming or creepy about the brand itself, it's just not as good as other brands. Get your hands on some Stubb's if you can find it (you know, the BBQ people!). I'm a vegetarian, so I use both their Hickory and Mesquite flavored LS to add depth to Southern-style dishes. Mmmm.

ah, see, this is why you all need to move in with me. I got the recipe off of cooks.comcooks.com, and cut back the amount that they used to only a 1/2 cup---they used a whole. I thought that would be a lot, too. What do you think would be a good amount? 1T? 2T?

I'll update it, because I agree, it didn't have to be this pronounced in smokiness.xoxsteph

did you see the 'slow cooker' segment on 'THE VIEW' today? IT COULDN'T HAVE BEEN MORE LAME. i'm emailing them and telling them that if their producers had really done their research, they would have invited you. :)

I did see it. It was, um, interesting... ;-)The thing that surprised me the most was that Ming was on, and I MADE! one of his dishes in the crock earlier in the year: tomatoes and goat cheese with cranberry balsamic vinegar. It was absolutely amazing. He also said that he wouldn't ever cook fish or other seafood in the crock. lol, I have lobster planned for new years!xoxooxsteph

Where in the grocery do you find liquid smoke? With the BBQ sauce? With the baking flavorings and spices? I have also been afraid of it, even though it sounds like magic; and now that I think I could go buy a bottle, I have no idea where to find it. Also, so excited, because I have a crock pot and have no idea how to use it, but since I found your blog I'm thinking I'll start at the beginning this coming year and maybe will actually use my crock pot for something besides dip!

I'm using your wood chips hint to smoke some chicken for barbecue chicken nachos as I type. I won't touch LS with a ten foot pole due to my sister's love of smoked beef tips w/onions and peppers and the fact she would make my mom use an entire bottle of the stuff when she made it. All I could taste was smoke for a couple of days after.

Oh that sounds wonderful!! I love it!! I love liquid smoke. I am acutally cooking a brisket tonight using it!! YUM!! I just found this blog and I am so excited! I love using my crock pot. I will have to do some back reading to see how you used it as a smoker!! Cool!!

You should try making Kahlua Pork. I make it in the crock once every month. Take a pork roast, about 4lbs or so. Stab it all over with a paring knife. Liberally sprinkle Hawaiian sea salt, (or reg sea salt, and garlic powder) then pour liquid smoke all over. (I use 1/2 a cup which is one bottle) but I like it really smokey flavored. Cook on low 10 hours or until it pulls apart super easily. Then pair it with Hawaiian Sweet bread. The saltiness of the pork combined with the sweetness of the bread is a family and friend favorite. Yummy!!!~Corinna~

Just wanted to let you know I fixed this today and it is great! My little one that usually hates anything beef said "this is actually goood mom" So THANKS!! I used about 1/2 tblp of the hickory smoke. I know my husband will LOVE it! Thanks so much for taking the time to do this!

Made the CrockPot Hickory Smoked Brisket yesterday. I used only 2 tablespoon liquid smoke as suggested, but I think next time I'll use a bit more. It was very good and incredibly tender. I plan to shred the leftovers and make burritos with black beans and cheese. Thanks for all your great recipes... love your website!

I learned something this week...corn beef brisket is NOT what you intended in this recipe! I will try it again with the RIGHT beef cause my guys loved the flavor. They didn't complain about it at all...but I thought it was too salty!

I'd like to make this in a 5 or 6 quart crock pot and would like to increase the ingredients rather than do the aluminum foil thing... large-ish family, ya know! (6 of us, 4 boys, 2 are teens)... and I'm not even sure if we'd be able to get leftovers out of a roast made in a 6 quart pot, haha...

Actually since the crock pot we wanted to buy still wasn't in stock at the store, we're going to cook the brisket in a low oven in a cast iron dutch oven today... my experience with brisket is that it might not be ready until late late, so we may not get to eat it until tomorrow...

I bought a whole brisket, cut it in half, put the smaller half in the freezer, cut as much of the fat off last night... already trimmed brisket is about twice as expensive and I don't mind cutting.. (may be able to render the fat & do something with it, haha)

I LOVE THIS!!! I just made it, and I could not stop eating it! I had read that some people thought 1/2 cup of liquid smoke was too much, so I tried 1/4 cup. When I tasted it later on, it didn't taste smoky enough to me, so I added a bit more. I ended up using about 3/8 cup total, and it was perfect - although I think it would still be good with 1/2 cup.

I am making my 3rd round of this fabulousness right now (er, it's for lunch tomorrow so I am starting it in 30 min.) But I have noticed the most bizarre phenomenon.... this dish causes men to do dishes. Clean entire kitchens. Bring the chef a glass of wine...The first time my mom made this, my dad and youngest brother INSISTED that she go into the living room and he'd take care of the kitchen... I seriously cannot remember dad EVER voluntarily doing the dishes. (my mom called me to thank me for sending her the recipe because she was so giddy about how well it came out.)

Oh, my heavens this was delicious!! I went easy on the liquid smoke and I think I was too easy. I will use a bit more next time. I even put some red potatoes, carrots and a chopped onion on top of the brisket and they steamed beautifully!

My husband even asked if I would make this for his work pot luck next month! He generally just asks for desserts (this time he wants pot roast and brownies) so I was impressed when he asked me to make "that pot roast" again!!

We made this for dinner tonight and it was tasty. We cut the liquid smoke way back to 3 Tbs.(based on the previous comments) and it was good but next time I think I will up the amount to give a smokier flavor. Thanks for posting.

I hate to say this, but I *HATED* this. I feel like my kitchen smells like there was a fire... a wet, smoky fire. The meat tasted OK but I couldn't get past the smell, and the fat tastes weird too.

My husband is convinced he can save the leftovers with some veggies and a modified shepherd's pie kind of thing, but if he hadn't stopped me, I would have thrown away half of the gorgeous grass-fed prime rib roast I feel like I ruined today.

This was so good that all of my kids old enough to eat (I have seven kids) ate it and my husband asked to put it into heavy rotation in our meal planning. I'm making it for the second time today and am so excited for dinner!

We made this for the first time today. We usually barbecue chicken on the grill with my secret kitchen sink sauce. We've never done a brisket before, for reasons unknown. I followed the recipe for this one, but cut the liquid smoke down to a 1/2T. That stuff is potent. The end result was good, but the A1 pretty much just made it taste like roast. Next time, i'll substitute Stubb's bbq sauce for the A1 and omit the celery salt (it kind of gave it this weird flavor for me that didn't sit well). Overall it was good, the hubby didn't complain, and the 3 yr old actually ate 2 bites.

So, i tried this recipe again and used Stubb's bbq sauce instead of A1, and it was better, but still didn't taste like barbeque. Then i realized the liquid smoke i had was MESQUITE flavored, and i was using hickory flavored sauce. Oops. No wonder it tasted weird. So i switched to Sweet Baby Ray's honey bbq sauce, and it went MUCH better with the liquid smoke i had. Now it's a weekly favorite, and i layer it with baked potatoes or corn on the cob. I also have upped the sauce amount to 2/3 cup, and i don't measure the liquid smoke; just keep adding it in til it smells right. The higher amount of sauce covers the meat better.

I bought an InstaPot after reading a few of your blogs, and as my current pressure cooker is dying and a combo pressure/slow cooker sounded SO appealing. When I did this recipe, the bottom 1/4 of meat turned out tender and edible, the rest was hard and rubbery. The meat was quality, there was a lot of juice in the bottom... what in the heck happened? Is this because of the instapot or something else?